Chocolate Sorghum Cookies Vegan Recipe for Easy Baking

Looking for a deliciously wholesome treat that’s both vegan and gluten-free? These Chocolate Sorghum Cookies are a perfect choice!

Sorghum flour, a nutrient-packed ancient grain, lends a subtly sweet and earthy flavor to these rich chocolate cookies while keeping them light and chewy. Whether you’re vegan, gluten-intolerant, or simply craving a guilt-free dessert, this recipe combines simple ingredients to create a comforting, melt-in-your-mouth cookie experience.

Not only are these cookies packed with antioxidants from cocoa, but they also boast the fiber and protein benefits of sorghum. The recipe relies on natural sweeteners and plant-based fats, ensuring every bite is indulgent yet wholesome.

These cookies make for a fantastic snack, dessert, or even a thoughtful homemade gift. Ready to bring some magic to your kitchen?

Let’s dive into this easy, flavorful, and nutritious vegan chocolate sorghum cookie recipe!

Why You’ll Love This Recipe

There are so many reasons to love these vegan chocolate sorghum cookies! First, they use sorghum flour, which is naturally gluten-free and full of fiber, antioxidants, and essential minerals.

This means you get a cookie that’s not only tasty but nourishing too.

Second, these cookies are entirely plant-based, making them perfect for vegans or anyone looking to reduce animal products without sacrificing flavor. The recipe uses coconut oil and maple syrup for natural sweetness and healthy fats, ensuring a delightful chewiness and rich taste.

Finally, this recipe is simple and quick – no need for complicated ingredients or long preparation times. Whether you’re an experienced baker or a kitchen newbie, these cookies turn out perfectly every time, making them a reliable go-to for sweet cravings!

Ingredients

• 1 ¾ cups sorghum flour (gluten-free, finely ground)
• ¼ cup cocoa powder (unsweetened, high quality)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup coconut oil, melted (or vegan butter)
• ¾ cup maple syrup (or agave nectar)
• 1 teaspoon vanilla extract
• ¼ cup unsweetened applesauce (acts as egg replacer)
• ½ cup vegan chocolate chips (optional but recommended)

Equipment

• Mixing bowls (medium and large)
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. In a medium bowl, whisk together the sorghum flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, mix the melted coconut oil, maple syrup, vanilla extract, and applesauce until the mixture is smooth and creamy.
4. Gradually add the dry ingredients into the wet ingredients, stirring continuously with a spatula or mixer until a uniform cookie dough forms. It will be slightly sticky but should hold together.
5. Fold in the vegan chocolate chips gently, distributing them evenly throughout the dough.
6. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
7. Flatten each cookie slightly with the back of a spoon or your fingers to encourage even baking and that classic cookie shape.
8. Bake for 10-12 minutes, or until the edges are set but the centers remain soft. Avoid overbaking to keep them chewy.
9. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

“For an extra boost of nutrition, add a tablespoon of ground flaxseed or chia seeds to the dough.”

If you want to experiment, try adding chopped nuts like walnuts or pecans for a crunchy texture. To make these cookies even fudgier, reduce the sorghum flour by 2 tablespoons and add 2 tablespoons of unsweetened cocoa nibs or additional chocolate chips.

For a nut-free version, ensure your chocolate chips are free of nut traces and swap coconut oil with vegan butter or vegetable oil. If you prefer a sweeter cookie, increase maple syrup by 2 tablespoons, but keep in mind it may affect texture slightly.

To switch up the flavor, sprinkle a pinch of cinnamon or espresso powder into the dry mix. And if you want to store them, keep cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer freshness.

Nutrition Facts

Serving Suggestions

These chocolate sorghum cookies are fantastic on their own with a cup of hot tea or coffee. For a delightful dessert, serve them alongside a scoop of dairy-free ice cream or a drizzle of vegan peanut butter ganache for an extra indulgence.

They also pair wonderfully with fresh fruit, such as strawberries or raspberries, to balance the rich chocolate flavor. For a cozy snack, warm a cookie slightly in the microwave and enjoy it with almond milk or oat milk.

If you’re hosting a gathering, these cookies make a great addition to a vegan dessert platter alongside other treats like Pecan Crackers or a refreshing palate cleanser like Pickled Cherry Pepper Recipe.

Conclusion

These vegan chocolate sorghum cookies are a delightful way to enjoy a healthy, plant-based treat without sacrificing flavor or texture. Thanks to the wholesome sorghum flour and natural sweeteners, they offer a nourishing twist on the classic cookie.

Whether you’re vegan, gluten-free, or just looking for a new cookie recipe to try, this one is sure to become a staple in your baking repertoire.

Easy to make and endlessly customizable, these cookies invite you to get creative in the kitchen while enjoying a delicious snack. Don’t forget to check out other tasty recipes like the Pb2 Peanut Sauce Recipe for savory inspiration or the comforting Peda Recipe Ricotta Cheese for a sweet treat with a twist.

Happy baking and enjoy your scrumptious vegan chocolate sorghum cookies!

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